Strawberry Coconut Banana Smoothies

Strawberry Coconut Banana Smoothie | Fork Knife Swoon

Happy Monday, lovelies! I hope you enjoyed the weekend. We had a couple of exquisitely warm afternoons here the last few days, quite welcome after the way the weather has been toying with us. I suddenly can’t wait for strawberry season to kick into full gear, and have a million recipes on the brain for the sweet little, luscious berries. This morning it was this creamy Strawberry, Coconut Banana Smoothie.

I’ve become quite the fan of coconut milk; I love the flavor and creamy texture it adds to dishes, and it’s one of my favorite ways to thicken fruit smoothies. A handful of berries, banana, some thick Greek yogurt, and a splash of coconut milk, and you’re on your way to healthy morning bliss.

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Strawberry Coconut Banana Smoothie | Fork Knife Swoon

Start Your Day With :: A Strawberry Coconut Banana Smoothie


  • Author: Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 Servings 1x

Description

A quick, delicious recipe for a Strawberry Coconut Banana Smoothie – a healthy way to start your day.


Ingredients

Scale
  • 2 cups unsweetened plain or vanilla coconut milk
  • 11/2 cups fresh or frozen strawberries
  • 11/2 frozen bananas, broken into 1-inch chunks
  • 8oz plain, honey or vanilla Greek yogurt

Instructions

  1. Place all ingredients in a blender and blend on high-speed until smooth, creamy, and well-combined, about 1-2 minutes. Pour into two large glasses and serve immediately.
  • Category: Smoothie

 

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2 Comments

  1. 5.17.13
    SarahJ said:

    This was tasty! I wasn’t sure if you meant canned coconut milk or coconut milk you would eat with cereal. I had some leftover canned milk from a dinner recipe – it made the smoothie creamy and delicious! I also used a ripe, fresh banana, and it worked out well. Thanks 🙂

    • 5.19.13
      Laura said:

      I’m so glad you liked it! You can use either… I probably use coconut milk from a carton more often, but if we have leftover canned coconut milk from making curry or another dish, I’ll use that instead.

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.